Dish it after the manner of a “poulet [sauté]” and cover it. Swill the sautépan and prepare a sauce after the recipe in common use.
This sauce must always be short, and it should be poured over the pheasant just before serving it.
[1849—PÂTÉ[!-- TN: both accents invisible --] CHAUD DE FAISAN]
The preparation of hot, raised pheasant pies is the same as usual; the ingredients alone changing. The reader will, therefore, kindly refer to “Pâté
chaud de Canard” (No. [1752]), and duly note the following modifications:—
(1) Use a gratin forcemeat (No. [202]) prepared from game livers and meat.
(2) Roast the pheasant, keeping it underdone, and mix the pieces of cooked mushroom with the sliced truffles.
[587]
](3) Accompany the pie by a Salmis sauce, prepared from the pheasant’s carcass and remains.
[1850—MOUSSES ET MOUSSELINES DE FAISAN]
As already stated in various parts of this work, the constituents and their quantities are the same for [mousses] and [mousselines], and but for the basic ingredient, which is pheasant in this case, the procedure does not differ from that already described.